I haven’t posted any recipes for more than a month and a half and it will not be changed soon for a number of reasons. The main and the most important one is: I’m going to cook and to shoot recipes for a new cook book project I’m involved to. It’s exciting but also very time consuming, especially considering that I’m going to make 2 recipes per week and also I have to keep doing my usual work. Well, it’ll be a challenge, but I still hope to find some time to update this page too. Before cookbook madness hasn’t started, I want to share a brilliant roasted pepper soup recipe. It’s surprising, but I’ve tried it only this summer for the first time, where was it hidden before?

(🇸🇰 slovenský preklad nájdete za anglickým textom).

Ingredience (make 4 portions)
6-8 big red bell peppers
200g of fresh or frozen cauliflower (you can replace it with potatoes),
150g of red lentils,
100g tomato sauce or 3 medium-sized peeled fresh tomatoes (and not more because we do not cook tomato soup)
2 medium red onions,
1 clove of garlic,
1L of vegetable broth, black pepper, salt, half tsp? of nutmeg, 1 tbs? of sweet paprika
Directions
1. Bake peppers for 20 minutes at 200C. While they are still hot, put them into a pot and cover it, it’ll help to peel them easier when peppers are cool down a bit. Notice: there will be pepper juice on the bottom of the pot, don’t waste it as it tastes amazingly, add it to the vegetable stock.
2. While peppers are cooling down, sauté minced onion and garlic in the pot with olive oil until they become soft, add cauliflower, washed red lentils and add vegetable stock. Cook until cauliflower becomes soft. Remove from the heat and set aside.
3. Peel the peppers. Remove almost all liquid from the pot (but don’t waste it as we will need it). Add peppers to the pot and mix all veggies with hand mixer until smooth. Return liquid to the pot, season with all the spices and stir properly. Serve warm with fresh herbs and any cheese you like.